1. Preheat the oven to 325F. Line a sheet pan or lipped cookie sheet with aluminum foil.
2. In a small bowl, blend oil, thyme, oregano, rosemary, garlic, powder, and salt. Place cereal in a bowl. Drizzle seasoned oil over the cereal and toss to coat.
3. Pat into a single layer on the sheet pan and bake in center of oven for 3 minutes. Stir. Continue baking until aromatic, 2 to 3 minutes more. (Take care not to burn.)
4. Transfer to a plate, and cool to room temperature. Store in a tightly sealed container in a cool place for up to 1 week.